Seared Steak Recipe With Chimichurri

Unless you have been living under a rock you will know that tomorrow is the WORLD CUP FINALS. Hurrah.

Certainly a big match, and a moment to celebrate with friend, booze and some cracking good grub.

The final two teams to go head to head are the bratwust-loving Germany and the steak-loving Argentinians. I would be lying if I said that my support to the winning team was based on anything other that food alone… and bratwurst just doesn’t quite do it for me.

Unsurprisingly I choice the sexy, meaty latin and am celebrating this momentous occasion with one of my favourite Argentinian steak recipes.

World Cup Argentinan Steak Recipe With Chimichurri

World Cup Argentinan Steak Recipe With Chimichurri

Steak is often served in Argentina with a punchy, herby green sauce, known as chimichurri. It is deliciously fresh and counteracts the rich meat wonderfully.

To make the meal a bit more substantial, I also made a trayful of sweet potato disks as well. Sod ketchup, they are relish dunked in chimichurri! All it need is a big bowl of leaves and you are in seriously good hand for the world cup final.

World Cup Argentinan Steak Recipe With Chimichurri

For the Argentinian Steak

  • 2 large sirloin or rump steak
  • 1 tablespoon extra virgin olive oil
  • sea salt and freshly ground black pepper

For the Chimichurri  

  • 2 handfuls (20g approx)  flat leaf parsley
  • 3 garlic cloves
  • 2 tsp of dried oregano
  • 3 tablespoons red wine vinegar, can use white wine vinegar too
  • 125ml extra virgin olive oil
  • 1/2 tsp chilli flakes
  • sea salt and freshly ground black pepper

For the Sweet Potato Disks

  • 2 large sweet potatoes, sliced in thin disks
  • 2 tbs olive oil
  • sea salt and freshly ground black pepper

World Cup Argentinean Steak Recipe With Chimichurri

Method

 

Pre-heat your oven to 200 degrees celsius/ gas mark 5.

Place the sliced sweet potato chips on a large baking tray and toss in the olive oil, salt and pepper. Pop them in the oven for 25-30 minutes, or until golden. Be sure to check on them and move them around on the tray a few times, whilst they are cooking.

For the chimichurri, place all the ingredients in a food processor and blitz until you get a chunky paste. 

Rub the steaks with olive oil and sprinkle with salt and a generous grinding of black pepper. Place a frying pan, or griddle pan (if you want nice charred marks) on the stove over a high heat, to get smoking hot.

When the pan is near smoking, add the steaks to the pan. Let it cook for 3 minutes and then flip and cook for a further 3 minutes on the other side. (This is for a perfect medium-rare, cook for an extra half minute on each side for medium)

Remove the steak from the pan and leave to rest on a plate for a minute or two, to relax the meat and tenderise.

Just so we are clear, this was only a plate for one.. my date’s plate didn’t get quite the same treatment! World Cup Argentinean Steak Recipe With Chimichurri

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